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Chemical characterization of organic and non-organic virgin olive oils

 

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Opened Access Chemical characterization of organic and non-organic virgin olive oils
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Author: García González, Diego Luis
Aparicio Ruiz, Ramón
Morales Millán, María Teresa
Department: Universidad de Sevilla. Departamento de Química Analítica
Date: 2014
Published in: OCL - Oilseeds and fats, crops and lipids, 21 (5), 12-.
Document type: Article
Abstract: Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, health, food safety an...
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Cite: García González, D.L., Aparicio Ruiz, R. y Morales Millán, M.T.A. (2014). Chemical characterization of organic and non-organic virgin olive oils. OCL - Oilseeds and fats, crops and lipids, 21 (5), 12-.
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Format: PDF

URI: http://hdl.handle.net/11441/58791

DOI: http://dx.doi.org/10.1051/ocl/2014031

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